A lot of pizza restaurants use a very small dusting of cornmeal to avoid sticking.
> -----Original Message----- > From: Alex Hall via Cookinginthedark > [mailto:[email protected]] > Sent: Monday, April 06, 2015 7:49 PM > To: [email protected]; Charles Rivard > Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in > center > > We do have one of those pans with the holes. It does okay, but doesn't > really give better results. Yes, we let the stone heat up. The pan > (maybe it's called a bar pan, I don't remember) says it doesn't need to > be heated. We use some olive oil to be sure things don't stick. Might > that be part of the problem? Should we use something else, like flour, > instead? > > On Apr 6, 2015, at 8:45 PM, Charles Rivard via Cookinginthedark > <[email protected]> wrote: > > > > The instructions on a lot of frozen pizzas suggest this very idea. > > > > I have a 14-inch pizza pan made of heavy metal that has many many > tiny holes drilled through it all over the bottom. It allows air to > get to the bottom of the entire crust, and distributes the heat evenly. > It's been so long ago that I don't remember where it was purchased or > for what price, but it does a good job whether the pizza is frozen or > made at home. > > > > --- > > Be positive! When it comes to being defeated, if you think you're > finished, you! really! are! finished! > > ----- Original Message ----- From: "rebecca manners via > Cookinginthedark" <[email protected]> > > To: <[email protected]>; "Alex Hall" <[email protected]> > > Sent: Monday, April 06, 2015 7:27 PM > > Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone > in center > > > > > >> I've heard of people sometimes putting the pizza directly on the > oven rack. I don't know if that would help your problem or not, but it > might be a good idea to try if you haven't already--at least for the > frozen pizza. > >> > >> Just a thought, > >> > >> Becky Manners > >> > >> -----Original Message----- From: Alex Hall via Cookinginthedark > >> Sent: Monday, April 06, 2015 8:17 PM > >> To: [[email protected]] > >> Subject: [CnD] Home-cooked pizza always hard on edges, underdone in > center > >> > >> Hi all, > >> A quick question for anyone who knows. We sometimes cook pizza, > either fully homemade, or frozen. No matter what the crust is, though, > the pizza always crisps up on the edges (harder than I'd like) and is > soft, almost underdone, for the majority of the middle. We end up with > outer crust that's hard to chew--it's crunchy, not chewy--and most of > the dough far too soft. We use a pizza stone or stone pan, but it > always comes out the same. Has anyone found anything that helps this? > It's getting quite frustrating, as all of us love pizza but the only > properly cooked ones we can get are pre-made from a restaurant. Thanks > for any suggestions. > >> > >> -- > >> Have a great day, > >> Alex Hall > >> [email protected] > >> > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > >> _______________________________________________ > >> Cookinginthedark mailing list > >> [email protected] > >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > Have a great day, > Alex Hall > [email protected] > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
